Strawberry Pie

“RITA’S “CLONED” FRISCH’S STRAWBERRY PIE

Here’s another in our series of cloned recipes you’ve been asking for. And thanks for a great response. We continue to get requests for the cloned recipes to date, and you will love this one, too!

This is enough filling for an 8”pie. If the berries are real sweet, use a half or three quarters cup of sugar. If not, go ahead and use one whole cup.

½ to 1 cup granulated sugar
3 tablespoons cornstarch
½ cup cold water
1 box, 3oz, strawberry jello
1 teaspoon lemon juice
1 generous quart strawberries, sliced
1 pint blueberries (opt)
Whipped cream or topping

Mix sugar, cornstarch and water together in a saucepan. Bring to a boil, stirring constantly, until jello and sugar and dissolved, about 1 minute. Add lemon juice, stir and cool to room temperature before pouring over berries. Pour into baked pie shell. Refrigerate for one hour or up to a day. Garnish with whipped cream. Serves 8.

TIPS FROM RITA’S KITCHEN: Refrigerate berries, unwashed, loosely covered so they don’t mold. Don’t remove caps before washing, as berries will get waterlogged. To freeze, place a single layer of berries on a cookie sheet. Freeze hard, uncovered, and then pour into containers. Berries will stay separate and you can pour out what you need.

TO CUT PIES EASILY: Cut into halves, then into thirds or fourths instead of trying to cut a single wedge. You’ll have evenly cut portions.